Academic literature on the topic 'Yoghurt'
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Journal articles on the topic "Yoghurt"
Szołtysik, Marek, Alicja Z. Kucharska, Anna Sokół-Łętowska, Anna Dąbrowska, Łukasz Bobak, and Józefa Chrzanowska. "The Effect of Rosa spinosissima Fruits Extract on Lactic Acid Bacteria Growth and Other Yoghurt Parameters." Foods 9, no. 9 (August 24, 2020): 1167. http://dx.doi.org/10.3390/foods9091167.
Full textOnyimba, I. A., M. S. Chomini, M. O. Job, A. I. Njoku, J. A. Onoja, D. C. Isaac, I. C. Isaac, and A. C. Ngene. "Evaluation of the Suitability of Tigernut Milk and Tigernut-Cow Composite Milks for Yoghurt Production." European Journal of Biology and Biotechnology 3, no. 2 (April 21, 2022): 38–44. http://dx.doi.org/10.24018/ejbio.2022.3.2.366.
Full textRoumanas, Dimitris, Golfo Moatsou, Evangelia Zoidou, Lambros Sakkas, and Ekaterini Moschopoulou. "Effect of Enrichment of Bovine Milk With Whey Proteins on Biofunctional and Rheological Properties of Low Fat Yoghurt-Type Products." Current Research in Nutrition and Food Science Journal 4, Special-Issue-October (October 4, 2016): 105–13. http://dx.doi.org/10.12944/crnfsj.4.special-issue-october.14.
Full textMukhtar, Shanza. "Effect of Starter Culture on Bacterial Activity and Nutritive Value of Fruit Yoghurt." IPS Journal of Nutrition and Food Science 1, no. 2 (November 1, 2022): 15–17. http://dx.doi.org/10.54117/ijnfs.v1i2.15.
Full textŚwiąder, Katarzyna, Anna Florowska, and Zuzanna Konisiewicz. "The Sensory Quality and the Textural Properties of Functional Oolong Tea-Infused Set Type Yoghurt with Inulin." Foods 10, no. 6 (May 29, 2021): 1242. http://dx.doi.org/10.3390/foods10061242.
Full textŚwiąder, Katarzyna, and Anna Florowska. "The Sensory Quality and the Physical Properties of Functional Green Tea-Infused Yoghurt with Inulin." Foods 11, no. 4 (February 16, 2022): 566. http://dx.doi.org/10.3390/foods11040566.
Full textDucková, Viera, Miroslav Kročko, Vladimíra Kňazovická, and Margita Čanigová. "Evaluation of Yoghurts with Thyme, Thyme Essential Oil and Salt." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 66, no. 2 (2018): 365–69. http://dx.doi.org/10.11118/actaun201866020365.
Full textObasi BC, Popoola CA, Yakubu MN, Okpasu AA, and Yusuf MN. "Assessment of the quality of different brands of commercial yoghurt sold in Wukari Metropolis, Taraba State-Nigeria." Open Access Research Journal of Life Sciences 3, no. 1 (February 28, 2022): 039–45. http://dx.doi.org/10.53022/oarjls.2022.3.1.0145.
Full textPaiakova, J., O. Burdova, P. Turek, and A. Laciakova. "Senzoricke hodnotenie jogurtov vyrobenych z kravského, ovčieho a kozieho mlieka." Czech Journal of Food Sciences 17, No. 1 (January 1, 1999): 31–34. http://dx.doi.org/10.17221/10017-cjfs.
Full textBartáková, Klára, Lenka Vorlová, Sandra Dluhošová, Ivana Borkovcová, Šárka Bursová, Jan Pospíšil, and Bohumíra Janštová. "Effect on Benzoic Acid Production of Yoghurt Culture and the Temperatures of Storage and Milk Heat Treatment in Yoghurts from Cow, Goat and Sheep Milk." Foods 10, no. 7 (July 2, 2021): 1535. http://dx.doi.org/10.3390/foods10071535.
Full textDissertations / Theses on the topic "Yoghurt"
Tamime, Adnan Yahia. "Some aspects of the production of yoghurt and condensed yoghurt." Thesis, University of Reading, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.359611.
Full textTaylor, Darren P., and mikewood@deakin edu au. "Aspects of the production of viscous capsular material by the yoghurt starter, Streptococcus thermophilus." Deakin University. School of Biological and Chemical Sciences, 1996. http://tux.lib.deakin.edu.au./adt-VDU/public/adt-VDU20051125.085849.
Full textDincel, Sezen. "Chemical And Rheological Properties Of Yoghurt Produced By Lactic Acid Cultures Isolated From Traditional Turkish Yoghurt." Master's thesis, METU, 2012. http://etd.lib.metu.edu.tr/upload/12614484/index.pdf.
Full textand to observe the effect of freeze-drying of cultures on these yoghurt properties. At the first part of this study, six L.delbrueckii spp. bulgaricus isolates and six S.thermophilus isolates were used with different combinations to produce 36 yoghurt samples. These isolates were selected among a strain collection which contains 111 L.delbrueckii spp. bulgaricus and 56 S.thermophilus isolates which were isolated from traditional Turkish yoghurt according to their acidification activity and acetaldehyde production properties. In addition, two commercial S.thermophilus isolates and one commercial L.delbrueckii spp. bulgaricus isolate were used to produce two commercial yoghurt samples. 38 yoghurt samples were examined in terms of pH and total titratable acidity changes during 21-day storage, syneresis and hardness. According to these three analyses, six yoghurt samples were chosen, which give the best results, for the determination of exopolysaccharide and acetaldehyde content. In addition, two yoghurt samples produced by commercial cultures and one sample, which gives average results in experiments, were also examined for these compounds to provide a good comparison. In the second part of the study the amount of exopolysaccharide and acetaldehyde of nine yoghurt samples were determined. In addition, sensory analysis was conducted to see consumer perception. According to the results, one culture combination was obtained as the best combination which produces the appropriate yoghurt to Turkish taste with the closest chemical analysis results to the commercial samples. In the last part, freeze drying process was examined if this has a significant effect on the selected LAB combination as well as yoghurt produced by using this.
Ozer, Barbaros Hamdi. "Rheological properties of labneh (concentrated yoghurt)." Thesis, University of Reading, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.267428.
Full textHellström, Line. "Framställning och vidareympning av gårdskultur : Vad skiljer en yoghurt fermenterad av gårdens egen bakterieflora från industriell och traditionell yoghurt?" Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-18378.
Full textBackground: With industrialization, the traditional yoghurt cultures with a multitude of lactic acid bacteria had to make way for the more standardized. An artisanal farm culture is produced by raw milk spontaneously fermented by the farm's own bacterial flora and thus develops a unique character. The bacterial culture can then be inoculated for the production of yoghurt.Purpose: The pupose of the study is to produce and inoculate as well as sensory and microbiological characterization of a thermophilic artisanal farm culture from raw milk. The inoculation relates to the production of yoghurt fermented by the farm's own bacterial flora.Method: The artisanal farm culture was produced and inoculated into yoghurt which was assessed by microbiological characterization, antibiotic resistance, sensory profiling and then compared with industrial culture and a traditional heirloom culture.Result: The result showed that the artisanal farm culture differed both microbiologically and with regard to sensory paramters. The farm culture contained strains of enterococci which did not show resistance to analyzed antibiotics.Conclusion: It is possible to produce an artisanal farm culture of good microbiological and sensory quality. The artisanal farm culture provides a differentiated microbiological and sensory character in comparison to an industrial culture and a traditional heirloom culture The method may be risky and the culture should be analyzed for pathogens. A unique farm yoghurt can be a method for artisan farm dairies to build their brand based on terroir.
Itsaranuwat, Pariyaporn. "Aspects of the fermentation of soy milk." Thesis, University of Reading, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.272234.
Full textVarga, Ferenc. "The origins, production and control of acetaldehyde in yoghurt." Thesis, University of Reading, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.271185.
Full textErkuş, Oylum Harsa Şebnem. "Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacteris/." [s.l.]: [s.n.], 2007. http://library.iyte.edu.tr/tezler/master/gidamuh/T000641.pdf.
Full textHultin, Marina, and Lina Larsson. "Optimerad förpackningsdesign : Med avseende att minimera livsmedelspill." Thesis, Karlstad University, Faculty of Technology and Science, 2007. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-1134.
Full textThis degree project was performed by Marina Hultin and Lina Larsson and it is our final project in the Innovation- and design engineer programme at Karlstad University. The project was carried out during the spring semester 2007. The project comprises 20 weeks of work and 5 of these were reserved for a study of literature. Our project was assigned by Designstudio Värmland and our instructor and examiner was Lennart Wihk.
Each year 50 kg of food is thrown away per person. One of the reasons for this is that a lot of the food remains in the container. We produce more food than there is a need for because of all the food that goes to waste. This also contributes to an emission of carbon dioxide of a half million tons. As assigned by Designstudio Värmland we took a closer look at the food packaging of today. The base for this project is a research project, which has been carried out at Karlstad University. The purpose was to show that if it is possible to get the most out of the food container, it is justified to use more packaging material. The packaging shall be optimized, not minimized!
The purpose of the project is to examine some packings on the market that contributes to the food waste. If the food packaging is optimized, the waste of food can be reduced and at the same time the consumers will be more satisfied and also get more value for their money.
Our aim was to develop three concepts of optimized packings that will reduce the food wastage. Graphic design for each and every packing is included. The work method that was used is called the design procedure.
When the brainstorming was completed we decided to only include packaging for yoghurt. This decision was made because today’s yoghurt containers are difficult to empty.
The project resulted in three concepts of new yoghurt containers. Prototypes were made both in CAD and as visuals. Graphic design was also made for each concept.
Detta examensarbete har utförts av Marina Hultin och Lina Larsson under vårterminen 2007 och är en avslutning på Innovations- och designingenjörsprogrammet på Karlstads universitet. Arbetet omfattar 20 poäng, varav 5 poäng består av en fördjupad litteraturstudie. Uppdragsgivare var Designstudio Värmland och handledare för examensarbetet var Lennart Wihk.
Varje år slänger vi 50 kg livsmedel per person. Detta beror till stor del på att det finns livsmedel kvar i förpackningen. Eftersom vi slänger livsmedel så innebär det att mer mat produceras än det finns behov för. Den mat vi slänger bidrar till ett koldioxidutsläpp på en halv miljon ton per år. På uppdrag av Designstudio Värmland tittade vi närmare på dagens förpackningar för livsmedel. Detta arbete grundar sig i en forskningsstudie som bedrivits på Karlstads universitet. Studien visar att om det går att få ut lite mer av livsmedlet ur dess förpackning så är det befogat att använda mer förpackningsmaterial. Förpackningen ska optimeras, inte nödvändigtvis minimeras.
Syftet med projektet är att undersöka några olika förpackningar på marknaden som bidrar till slöseriet av livsmedel. Genom att optimera förpackningen kan livsmedelspillet minskas och konsumenterna blir nöjdare och får även mer valuta för pengarna.
Målet som sattes upp var att ta fram tre koncept på optimerade förpackningar, med tillhörande grafisk design, som minskar livsmedelspillet. Arbetet utfördes enligt designprocessen.
Efter idégenereringen beslutade vi att avgränsa oss till yoghurtförpackningar, då dagens förpackningar för yoghurt är svåra att tömma.
Resultatet blev tre koncept på nya yoghurtförpackningar. CAD-modeller och prototyper togs fram på alla olika koncept. Till varje koncept gjordes även en grafisk utformning.
Mahdi, Hussain A. "Some aspects of production and quality of strained yoghurt (Labneh)." Thesis, University of Strathclyde, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.278449.
Full textBooks on the topic "Yoghurt"
Banerjee, Satarupa. Cooking with Yoghurt. New Delhi: U.B.S.Publishers' Distributors, 1994.
Find full textK, Robinson R., ed. Yoghurt: Science and technology. Oxford [Oxfordshire]: Pergamon, 1985.
Find full textTamime, A. Y. Yoghurt: Science and technology. 2nd ed. Boca Raton, Fla: CRC Press, 1999.
Find full textTamime, A. Y. Yoghurt: Science and technology. 2nd ed. Boca Raton, FL: CRC Press, 1999.
Find full textKondratenko, Maria. Bulgarian yoghurt--health and beauty. [Bulgaria]: Svyat Publishers, 1990.
Find full textFavourite cheese and yoghurt recipes. Sevenoaks: J. Salmon Ltd., 2009.
Find full textYogurt, yoghurt, youghourt: An international cookbook. New York: Food Products Press, 1995.
Find full textBaglio, Ettore. Chemistry and Technology of Yoghurt Fermentation. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-07377-4.
Full textCooking with yoghurt: Delicious recipes made with cultured milk, yoghurt, sour cream, buttermilk, soft cheeses. London: Apple, 1985.
Find full textTamime, A. Y. Tamime and Robinson's yoghurt: Science and technology. 3rd ed. Cambridge: Woodhead Pub., 2007.
Find full textBook chapters on the topic "Yoghurt"
Hecht, Tobias. "Crab and Yoghurt." In Occupying Disability: Critical Approaches to Community, Justice, and Decolonizing Disability, 273–77. Dordrecht: Springer Netherlands, 2016. http://dx.doi.org/10.1007/978-94-017-9984-3_19.
Full textWinkelmann, F. "Yoghurt — Legal Aspects." In Milk, 691–702. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_78.
Full textMeriläinen, V. T. "Yoghurt and Cultured Buttermilk." In Milk, 661–72. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_75.
Full textBöhm, Michael, Lisa Gauvrit, and Burkhard Schaer. "Organic Yoghurt in Germany." In Sustainability of European Food Quality Schemes, 451–70. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-27508-2_23.
Full textGoyal, Ajay, and D. N. Prasad. "Yoghurt from UHT Milk." In MILK the vital force, 205. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_170.
Full textBaglio, Ettore. "The Yoghurt: Chemical and Technological Profiles." In SpringerBriefs in Molecular Science, 25–32. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-07377-4_2.
Full textReps, A., I. Warminska-Radyko, and F. Dajnowiec. "Effect of High Pressure on Yoghurt." In Advances in High Pressure Bioscience and Biotechnology, 453–56. Berlin, Heidelberg: Springer Berlin Heidelberg, 1999. http://dx.doi.org/10.1007/978-3-642-60196-5_102.
Full textRobinson, R. K., and A. Y. Tamime. "Manufacture of Yoghurt and Other Fermented Milks." In Modern Dairy Technology, 1–48. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4684-8172-3_1.
Full textBhandari, Latika, Prince Chawla, Sanju B. Dhull, Pardeep Kumar Sadh, and Ravinder Kaushik. "Technological and Functional Aspects of Yoghurt Cheese." In Advances in Animal Biotechnology and its Applications, 259–67. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-10-4702-2_16.
Full textBaglio, Ettore. "The Modern Yoghurt: Introduction to Fermentative Processes." In SpringerBriefs in Molecular Science, 1–23. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-07377-4_1.
Full textConference papers on the topic "Yoghurt"
Lawal, R. A., H. Musa, M. S. Adebusoye, and U. S. Haruna. "Consumer Acceptability of Yoghurt Produced from fresh Cow milk using Brevibacterium linens as Starter Culture." In 27th iSTEAMS-ACity-IEEE International Conference. Society for Multidisciplinary and Advanced Research Techniques - Creative Research Publishers, 2021. http://dx.doi.org/10.22624/aims/isteams-2021/v27p36.
Full textNosratpour, Mitra, Jisheng Ma, Victoria Haritos, and Yong Wang. "The physicochemical and sensory characteristics of yoghurt fortified with encapsulated fish oil/milkfat." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/yhap5375.
Full textLawal, R. A., H. Musa, M. S. Adebusoye, and U. S. Haruna. "Motivational Strategies as Determinants of Lecturers’ Effectiveness in Nigerian Private Universities Amidst Covid-19 Lockdown: Evidence from Al-Hikmah University, Ilorin, Nigeria." In 28th iSTEAMS Multidisciplinary Research Conference AIUWA The Gambia. Society for Multidisciplinary and Advanced Research Techniques - Creative Research Publishers, 2021. http://dx.doi.org/10.22624/aims/isteams-2021/v28p9.
Full textLantika, Uci Ary, Yuktiana Kharisma, Yuke Andriane, R. Anita Indriyanti, Antia Ayudika, Yesica Fitri, and R. Handayani. "Can Purple Sweet Potato Yoghurt Control Weight Gain?" In 2nd Social and Humaniora Research Symposium (SoRes 2019). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/assehr.k.200225.135.
Full text"Optimization of Potato Flavor Yoghurt by Response Surface Method." In 2020 2nd International Symposium on the Frontiers of Biotechnology and Bioengineering (FBB 2020). Clausius Scientific Press, 2020. http://dx.doi.org/10.23977/fbb2020.013.
Full textG. Singh, A. Biswas, and K. Muthukumarappan. "Development of Technology for the Calcium Fortified Mango Yoghurt." In 2005 Tampa, FL July 17-20, 2005. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2005. http://dx.doi.org/10.13031/2013.19597.
Full textHerawati, Heny, Diana Nur Afifah, Eni Kusumaningtyas, Sri Usmiati, Agus S. Soemantri, Miskiyah, Elmi Kamsiati, and Muchamad Bachtiar. "Physicochemical characteristics of yoghurt from various beans and cereals." In THE SECOND INTERNATIONAL CONFERENCE ON GENETIC RESOURCES AND BIOTECHNOLOGY: Harnessing Technology for Conservation and Sustainable Use of Genetic Resources for Food and Agriculture. AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0075712.
Full textHan Liu, Hong Guan, Qi Zhang, Wenqin Yang, and Jicheng Liu. "Research on yoghurt of plant protein fermented by Bifidobacteria adolescentic." In 2011 International Conference on Remote Sensing, Environment and Transportation Engineering (RSETE). IEEE, 2011. http://dx.doi.org/10.1109/rsete.2011.5966181.
Full textBudiarso, Tri Yahya. "PELATIHAN PROSES FERMENTASI YOGHURT SKALA RUMAH TANGGA MENGGUNAKAN KULTUR PASARAN." In Seminar Nasional Pengabdian Masyarakat UKDW 2016. Yogyakarta: Duta Wacana Press, 2016. http://dx.doi.org/10.21460/sendimas2016.2016.01.30.
Full textXiao, Lizhong, Yuan Liu, and Huaixiang Tian. "Research on Model for Sensory Quality of Yoghurt Based on Stacking." In 2019 12th International Symposium on Computational Intelligence and Design (ISCID). IEEE, 2019. http://dx.doi.org/10.1109/iscid.2019.00040.
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